Add a scoop of creamy vanilla ice-cream on a warm slice of Apple Tarte Tatin – perfection!
4 tbsp (60g) butter
4 medium green apples, peeled, cored, then cutting 6 thick slices from each
½ cup brown sugar
1 sheet frozen puff pastry, slightly thawed
- Preheat oven 200C. Line a 20cm round cake tin with baking paper. In a large nonstick frying pan, melt the butter. Add the apple and cook, turning, until golden, about 4 minutes. Add the brown sugar and 2 tbsp. cold water. Cook, stirring until the sugar has dissolved and a delicious syrup has formed, 2 minutes. Bring to the boil, then reduce the heat to low and simmer for 2 to 3 minutes to thicken the syrup.
- Arrange the apples in the cake pan. Drizzle that yummy syrup over the fruit. Cut a 22cm round from the sheet of puff pastry and place over the apples, tucking in at the edges.
- Bake until the pastry is golden and puffed, about 20 minutes. Allow to stand for 2 minutes. Loosen the edges with a knife before carefully turning out the tart to serve.